CNY Menu 2018, Lai Ching Yuen, Grand Millennium Kuala Lumpur

This Chinese New Year, celebrate sumptuous moments with your loved ones at Lai Ching Yuen Chinese Restaurant, Grand Millennium Kuala Lumpur Hotel as Executive Chinese Chef Terence Foong and his team present some of the best, authentic Cantonese delicacies from their specially crafted CNY Menu.

Yee Sang with White Fish Baits 财运亨通齐捞生 (白饭鱼捞生)
Begin by tossing to health, wealth and all things good with Chinese New Year Yee Sang. Colourful shredded fresh vegetables, crackers, condiments, golden fried white bait fish and fortune cookies put together on an extra large, shiny golden plate – probably the largest Yee Sang serving plate among all we have tried this year. Rather good idea we would say, because the huge plate size helps to contain the content a little. Else, half of the Yee Sang might have ended up scattered outside of the plate – Guess
you know what we mean. LOL.

Double-boiled Shark’s Fin Soup with Crabmeat and Assorted Seafood 喜气洋洋 (蟹肉海鲜翅)
Soup for the soul… and the tummy of course. Double-boiled Shark’s Fin Soup, with Crabmeat and Assorted Seafood. Thick in consistency, flavours on the lighter side. Few drops of Chinese vinegar or preserved green chilli come in just right to enhance the overall taste.

Wok-fried Prawns with Spicy Sauce 嘻哈大笑 (辣子酱明虾)
Prawns for more laughter, because this seafood is read as ” ha ” in Cantonese, homonym to laugh! Bouncy prawns generously glazed in spicy, sweet and garlicky sauce, akin to Chilli Crab gravy, practically a give-me-some-rice kind of dish that we will hardly say no to.

Steamed Live Cat Fish with Minced Ginger 如意吉祥 (姜蓉蒸白苏公)
Chinese New Year meal table must-have fish! Lai Ching Yuen Grand Millennium Kuala Lumpur goes for a classic, all-time-favourite fish dish this year, featuring Steamed Live Cat Fish with Minced Ginger.

Roasted Pi Pa Style Crispy Chicken with Prawn Crackers 心想事成 (琵琶烧鸡拼虾饼)
Our favourite in Lai Ching Yuen 2018 CNY menu. It may not have an outstanding presentation, but the taste is “love at the first bite”. Crispy skin, shielding succulent meat locked with moisture. Dip with plum powder served along, you’ll love the extra twist of flavour.

Stir-fried Hong Kong Kailan, topped with Enoki Mushroom 富贵荣华 (炸金针菇扒港芥兰)
Balanced up our meal with vegetables. Simple combination but ended up becoming our second favourite in this CNY menu, thanks to the addictive, crunchiness loaded golden enoki mushroom.

Fried Rice with Assorted Chinese Waxed Meat, wrapped in Lotus Leaf 一帆风顺 (腊味芋粒荷叶饭
Fried rice with assorted Chinese waxed Meat, wrapped in lotus leaf as the last savoury course. Enjoy moderately, because there will be sweet treat too!

Nian Gao 步步高升 (煎, 炸年糕)
Nian gao prepared two ways – Nian gao coated with egg batter then pan-fried; and nian gao sandwiched with yam, coated in batter and deep fried to golden brown. Enjoyed both, so nice, just as the Nian Gao version mummy used to make for us back at home.

Double-boiled White Fungus with Longan and Sea Coconut 甜甜蜜蜜 (龙眼雪耳海底椰)
Last but not least, bring down the greasiness from all the dishes with refreshing, soothing double-boiled sweet soup with White Fungus, Longan, Sea Coconut.

Lai Ching Yuen Chinese Restaurant 荔晶园

Level 1, Grand Millennium Kuala Lumpur Hotel
160 Jalan Bukit Bingtang,
Bukit Bintang,
55100 Kuala Lumpur, Malaysia.
Contact: +60 3 2117 4180